Author Notes
This farro salad will be a big hit on your picnic blanket. The creaminess of the mayo adds a nice fat factor, the lemon juice brightens it up, the farro’s nutty texture is super fun and the vegetables bring some crunch to the party. —Dorie Colangelo
Ingredients
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1 cup
dry farro
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2 cups
water
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2 tablespoons
mayonnaise
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3 tablespoons
fresh lemon juice
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1/4 teaspoon
mashed garlic
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1 cup
sugar snap peas, (ends trimmed and discarded) sliced on a diagonal
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10
chives, cut into 1/2 inch pieces
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Coarse salt
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Freshly cracked black pepper
Directions
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Put the farro, water and a pinch of salt in a small saucepan over medium high heat. Bring it to a boil, cover it with a lid and turn the heat down to low, cooking for 25-30 minutes (or as instructed on the packaging).
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Meanwhile, in a small bowl, mix the mayonnaise, lemon juice, garlic, salt and pepper until smooth.
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Once the farro is cooked, spread it out in a thin layer on a cookie sheet or large piece of tin foil; it will cool off quickly this way.
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In a large mixing bowl, combine 2 packed cups of the cooked farro (save any remaining farro for another use), the radishes, snap peas, chives and all the mayonnaise dressing. Mix well to fully coat.
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Serve as is, or serve chilled. Keep leftovers in a sealed container in the fridge for up to 4 days.
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